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Prep Time: 35 Minutes Cook Time: 75 Minutes |
Ready In: 110 Minutes Servings: 10 |
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Ingredients:
1 boneless pork loin roast (3 pounds) |
2 garlic cloves, sliced |
2 tablespoon(s) dijon mustard |
1 tablespoon(s) red wine vinegar |
3/4 teaspoon(s) dried thyme |
1/2 teaspoon(s) rubbed sage |
3/4 cup(s) reduced-sodium beef broth |
3/4 cup(s) unsweetened apple juice |
1/4 cup(s) apricot jam |
1 1/2 cup(s) chopped peeled apples |
1 tablespoon(s) cornstarch |
1 tablespoon(s) reduced-fat sour cream |
Directions:
1. • Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.
2. • In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.
3. • Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
4. • Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
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